It is that time of the year when you want to eat more of fall harvest like pumpkin and you would agree that a warm pumpkin soup or pumpkin bread can really fill the kitchen with some amazing fragrance. My kitchen is atleast feeling too much like fall with all the pumpkin and apple that I am using in the last few days for cooking. And yes this Pumpkin Spiced Cake is perfect recipe for anyone who are a newbie to baking like me.
I recently received a package pf pumpkin pie spice and thought this cake along with some spiced soup could be a great way of celebrating fall season and yes Halloween as well! This cake turns out to be so moist and soft that you wont believe yourself as to how easy it is to really bake this cake. You have to take my word for it, because I am really not a baker.
If you don’t like cream cheese frosting you can even get away without if you do plan to add it, the cake tastes so special and a feast like. I am sure you would love to give this recipe of Pumpkin Spiced Cake with a cream cheese frosting a try.
Pumpkin Spiced Cake with Cream Cheese Frosting
Cut the pumpkin head into half (not from the stem) and scoop out all the fibrous flesh with seeds. Don't through the seeds, we will roast and use them as a snack with tea/coffee. Place a baking sheet on the oven tray and place the pumpkin head upside down and let it bake/roast for 30 mins. Remove and let it rest for 5 mins, before scooping out the inside and at this stage its really soft. Add this to the food processor and blend it into a smooth puree. You can store the extra in an air tight container and use it for soup or baking some pumpkin bread too.
Preheat the oven to 180C or 350F. Add cooking spray or oil or butter to a square pan and layer a baking sheet on the pan and grease it with a little butter too.
In a large bowl/ kitchenaid, beat eggs, sugar, pumpkin puree, oil, pumpkin pie spice, vanilla extract for 3-4 mins.
Meanwhile sift the flour, baking powder, baking soda, salt and add it to the liquid in the bowl little by little and keep whisking them together. When everything is whisked well transfer the batter to the baking tray. Bake for 45 mins (you can check your oven settings for the exact time) or till the toothpick inserted till centre of the cake comes out clean. Once outlet it rest for 10 mins on a wireframe to cool it well.
For the frosting, whisk the cream cheese, butter, sugar, vanila extract to a frothy consistency. You can use an electric or hand mixer too. Using a flat spatula layer the frosting on the cake. You can keep the cake at room temperature upto 4 days and in the fridge upto a week. The frosting can be stored too in the fridge.
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